Scrambled Eggs with Goat’s Cheese and Rocket
Donal's Notes
A recent trip to NYC provided me with the inspiration for this little beauty of a breakfast. We devoured one of these in an organic restaurant just below the Brooklyn Bridge, sitting elbow to elbow with a crowd of skinny-jeaned espresso drinkers. My everyday breakfast tends to be scrambled eggs, so I was happy to try something a little different. Although not exactly groundbreaking, the simple addition of rocket and goat's cheese make these eggs, served on a croissant, a fantastic, lazy breakfast treat.
Instructions
Chop a handful of chives. Set aside.
In a glass bowl, whisk the eggs together until combined.
Add the eggs to a saucepan over a medium-low heat and, using a wooden spoon, slowly pull the eggs towards the centre. Keep the mixture moving until you have really creamy scrambled eggs. Make sure not to overcook the eggs - take them off the heat while they are still slightly runny and creamy.
